🌿 Homemade Sourdough Focaccia with Fresh Garden Herbs 🌿 🍞 Easy, NO Knead, Delicious Bread

Ingredients

• 150 g Sourdough Starter (active, bubbly; fed the morning of use)
• 1000 g All-Purpose Flour (sifted)
• 40 g Honey (adds subtle sweetness; optional)
• 18 g Pink Himalayan Sea Salt (fine crystals)
• 750 g Warm Water (about 75 °F / 24 °C; measured separately)
• 90 ml Avocado Oil (for greasing pans and coating dough; about 6 Tbsp)
• 5 g Fresh Rosemary (leaves only, roughly chopped)
• 5 g Fresh Thyme (leaves only, roughly chopped)
• 5 g Coarse Sea Salt Flakes (sprinkled on top before baking)

Instructions

1. Weigh and Prepare Ingredients

   Place the empty mixing bowl on the kitchen scale, tare to zero, then weigh 150 g of active sourdough starter, 1 000 g of flour, 40 g of honey, and 18 g of pink Himalayan salt into the bowl.

   Time: PT15M

2. Roughly Combine Dry Ingredients

   Give the mixture a quick stir to distribute the salt evenly before adding any liquid.

   Time: PT5M

3. Add Warm Water and Form Shaggy Dough

   Measure 750 g of warm water (about 75 °F) in a separate container, then pour it into the bowl. Stir until a loose, shaggy dough forms.

   Time: PT5M

4. Incorporate Oil

   Drizzle a thin stream of avocado oil around the bowl’s edges, then lift the dough and let the oil seep underneath, coating the surface.

   Time: PT3M

5. First Overnight Rise

   Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until doubled in size, about 15 hours.

   Time: PT15H

6. Preheat Oven

   When the dough has doubled, preheat the oven to 425 °F (220 °C).

   Time: PT15M

   Temperature: 425°F

7. Grease Baking Pans

   Add about 2 Tbsp of avocado oil to the 13×9 pan and each pie pan, swirling to coat the bottom and sides.

   Time: PT5M

8. Divide and Shape Dough

   Gently punch the risen dough down just a little, split it in half, and place one half in the 13×9 pan. The remaining half can be divided between the two pie pans or left whole for a thicker loaf.

   Time: PT5M

9. Second Proof

   Cover the pans loosely with fresh pieces of plastic wrap and let the dough rise again until puffy, about 2 hours (or until it reaches the pan edges).

   Time: PT2H

10. Prepare Fresh Herbs

    While the dough proofs, pluck rosemary leaves and thyme leaves, discard woody stems, and roughly chop the rosemary.

    Time: PT5M

11. Add Toppings

    Remove the plastic wrap, drizzle a thin layer of oil over the top, then sprinkle the chopped rosemary, thyme, and coarse sea‑salt flakes evenly.

    Time: PT3M

12. Bake the Bread

    Place the pans in the preheated oven and bake for 30 minutes, or until the crust is golden brown and an instant‑read thermometer inserted into the center reads 190 °F (88 °C).

    Time: PT30M

    Temperature: 425°F

13. Cool and Serve

    Remove the breads from the oven, let them cool on a rack for 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g